CRUMBL sticky bun cookies
Crumbl sticky bun cookies are made with a soft sugar cookie filled with brown sugar cinnamon filling and topped with butterscotch and pecans on top. Absolutely delicious!
Servings: 7 cookies
Calories: 476Calories
Ingredients
Butterscotch sauce ** Read notes
- 1 tablespoon butter
- ¼ cup dark brown sugar
- ½ cup heavy cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
Cinnamon sugar mixture
- 3 tablespoon butter softened
- 2 tablespoon granulated sugar
- 4 tablespoon brown sugar
- 1 tablespoon cinnamon
Cookies base
- 1 stick butter softened ( ½ cup or 8 tbsp)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cup all purpose flour
- 1 tablespoon corn starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Butterscotch sauce
- In a medium saucepan over medium heat, melt the butter. Add in the brown sugar, salt, and heavy cream and stir to combine.
- Bring that mixture to a simmer without stirring. Let the mixture cook at a light bubbling simmer for 3-4 minutes. Don't overboil it otherwise it will harden too much.
- Remove from the heat and add in the vanilla, give it a good stir and let it cool down fully while you make your cookies. Chill it in the fridge if needed
Make the cinnamon sugar mixture
- Mix the softened butter, brown sugar, granulated sugar, and cinnamon together in a small bowl. This mixture will be used to fill the cookies as well as top them when they're ready.
- Set aside while you work on making the cookie dough.
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth.
- Gently mix in the flour, corn starch, baking powder, baking soda, cinnamon, & salt.
- Scoop out equally sized cookie dough balls, flatten between the palm of your hand, fill with a rounded ½ tablespoon of cinnamon-sugar mixture, and gently seal the cookie dough. Place it on the baking sheet and flatten it to about 1 inch in thickness.
- Bake in the preheated oven for 15-16 minutes. Let the cookies cool on the baking sheet for 30 minutes before transferring to a cooling rack to cool fully.
- Top each cookie with the butterscotch syrup, some crushed-up pecans, a sprinkle of the leftover cinnamon sugar, and enjoy!
Notes
When it comes to the butterscotch sauce, you can make it homemade if you have the time by following the recipe I shared or you can also use a store-bought one.
How to store Crumbl Sticky bun cookies?
These cookies can be stored in an air-tight container at room temperature for up to 4 days.Nutrition
Calories: 476Calories | Carbohydrates: 56g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 432mg | Potassium: 94mg | Fiber: 1g | Sugar: 33g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg